Creamy sauce
4 servings
20 minutes
Creamy sauce has a neutral milky taste, you can't play around with it much. It's more likely to add juiciness to a dessert - for example, it's a great addition to a cottage cheese casserole.
CaloriesProteinsFatsCarbohydrates
304.6
kcal5.9g
grams15.6g
grams34.7g
gramsMilk
300
ml
Cream
300
ml
Sugar
100
g
Starch
15
g
Egg yolk
2
pc
Butter
15
g
Vanilla pod
1
pc
1
Mix starch, sugar, and yolks in one container, and in another bring milk and cream with vanilla to a boil (open the pod and first add the seeds, then the rest to the milk).
- Starch: 15 g
- Sugar: 100 g
- Egg yolk: 2 pieces
- Milk: 300 ml
- Cream: 300 ml
- Vanilla pod: 1 piece
2
Then pour a little hot milk into the starch mixture - the temperatures of the liquids need to equalize; one cannot be cold while the other is hot. Finally, thicken the sauce like jelly: add the yolk and starch mixture to the hot milk and stir.
- Milk: 300 ml
- Egg yolk: 2 pieces
- Starch: 15 g
3
Remove the vanilla pod. At the very end, add the butter and mix.
- Vanilla pod: 1 piece
- Butter: 15 g